- 3/4 cup plus 2 tablespoons extra-virgin olive oil
- 12 garlic cloves, lightly smashed
- 4 large rosemary sprigs, cut into 2-inch lengths
- Zest of 3 lemons, removed with a vegetable peeler
- Freshly ground pepper
- Eight 8-to 10-ounce pork rib chops, 3/4 to 1 inch thick
- 6 parsnips, quartered lengthwise
- 6 firm but ripe Bartlett pears, quartered lengthwise and cored
- 3 pounds Yukon Gold potatoes, sliced 1/3 inch thick
- Kosher salt
- Minted Bread Vinaigrette
- In a large roasting pan, mix 3/4 cup of the olive oil with the garlic, rosemary, lemon zest and 1/2 teaspoon of pepper. Arrange the pork chops in the pan in a single layer and turn to coat. Marinate the chops for 1 hour at room temperature or for up to 12 hours in the refrigerator; return to room temperature before roasting.
- Preheat the oven to 425° and position the racks in the top and bottom of the oven. Remove the pork chops from the marinade; scrape off the rosemary, lemon and garlic and let the marinade drip back into the roasting pan. Transfer the chops to a platter.
- Add the parsnips, pears and potatoes to the roasting pan, season with salt and toss to coat with the marinade. Spread the vegetables on 2 large rimmed baking sheets. Roast for about 40 minutes, stirring occasionally, until the vegetables are tender; shift the baking sheets from top to bottom and turn them front to back halfway through roasting.
- Meanwhile, heat 1 tablespoon of the olive oil in each of 2 large skillets. Season the pork chops with salt, add them to the skillets and cook over high heat until golden brown on both sides, about 5 minutes total. Set 4 pork chops on the vegetables on each baking sheet and roast for about 5 minutes for slightly pink meat. Transfer the pork chops and vegetables to a large platter and serve with the Minted Bread Vinaigrette.
The rich roasted vegetables and sweet pears that accompany the pork chops point to a light red wine from New Zealand. Consider a Pinot Noir.